Dessert
Currant pie (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Fill a pastry shell with one cupful of ripe currants, cleaned and stemmed.
- Pour upon them an egg, beaten light with one-half cupful of sugar.
Historical transcription
Source method
- 1
Fill a pastry shell with one cupful of ripe currants, cleaned and stemmed. Pour upon them an egg, beaten light with one-half cupful of sugar. Lay another crust over the currants and bake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.